Search Results: peppers

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. I grew up enjoying rice with peppers and tomato sauce. That being said, I loved mopping…

Pan-Roasted Peppers with Garlic Infused Sauce

Pan-Roasted Peppers with Garlic Infused Sauce

For some people letting go of summer is hard, and some people live with summer all year round. We make this recipe all summer long and I am officially letting go of summer with these amazing Sweet Pan-Roasted Peppers with Garlic Infused Sauce. I am…

Stuffed Peppers with Ground Beef and Rice

Stuffed Peppers with Ground Beef and Rice

Stuffed Peppers with Ground Beef and Rice

Stuffed Peppers with Ground Beef and Rice is a recipe that I can say with the confidence I know how to make blindfolded. It is the eldest son’s favorite meal.

Stuffed peppers are one of those meals that it does not take too much of your time. Well, what I want to say is that once it is done with prep, you just let it simmer.

The incredible taste and comfort that you get out of this absolutely amazing.

I mentioned in this post, how many dishes from when the Ottoman Empire was ruling.

Stuffed Peppers with Ground Beef and Rice

They left its trace in the cuisine of Southeast Europe, and the Balkan Peninsula.

I am one of those people or you can call me a nerd. I look deep into the history of the recipes.

Actually, I did grew up with these kinds of dishes. When you start researching, connecting dots, finding the root, it is just mind-blowing what you can find.

Tap here for more tasty comforting meals from the Balkan

Some would refer stuffed peppers or any vegetable that is stuffed as a “dolma”, and I do call it that way too.

Not only that I love stuffed peppers but also sarma (rolled stuffed cabbage leaves), yaprak (stuffed grape leaves /or Collard greens), etc.

Stuffed Peppers with Ground Beef and Rice

You can pretty much stuff them with ground lamb, pork, chicken and most common is with beef and rice.

The unique taste and aroma that particularly beef gives to me are simply irreplaceable.

However, there are options like I said that you can change and use any ground or minced protein that you and your family prefer.

I am a complete sucker for dishes that slow cook on a stove in the fall or wintertime.

It is one of the things that I am actually looking forward to all year long.

You could hear bubbles in the pot, aroma wrapping your whole house. Oh, I cannot wait to dig in and mop the floor of my plate with freshly baked bread.


Dishes like that give me life and making me extremely happy. I hope it will do the same for you.

If you get inspired and make Stuffed Peppers with Ground Beef and Rice, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance! Happy Cooking!

You could watch my video here on the blog, how to make these with mini peppers if you remove ADBlock. Also, you may watch it on youtube.

Stuffed Peppers with Ground Beef and Rice
Yield: Serves 6

Stuffed Peppers with Ground Beef and Rice

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

A delicious recipe for amazing Stuffed Peppers with Ground Beef and Rice


  • 1 tbsp. Oil
  • 6 Peppers Any on hand /read notes or 1 pound of sweet mini peppers
  • 1 lb Ground Beef
  • 1/4 onion shredded
  • 3 garlic cloves minced /or 1 tsp garlic powder
  • 1/2 cup rice
  • 1/3 tbsp. Ground black pepper
  • Meat seasoning to taste or salt


  • 2 cups Beef Broth
  • 2-3 cups water
  • 8 fl oz tomato sauce
  • 1 bouillon cube
  • 1 tsp. smoked paprika
  • 1 dry bay Leaf
  • Seasoning/or salt to taste

Other Veggies

  • Potatoes quartered
  • Carrots sliced


  • 1 tbsp. Flour/or cornstarch
  • 2 tbsp. Tomato sauce
  • splash of water


  1. Wash peppers and push the top of the peppers inside(pressure), then pull the core out and clean out leftover seeds. If you are using small sweet peppers, it's easier to just cut the top off. Set aside.
  2. Mix meat mixture; add ground beef, onion, garlic, seasoning and mix to combine. Add rice and knead/mix again.
  3. Prepare a large pot. Stuff each pepper with the meat, if any leftover meat just makes small meatballs and fill the gaps in between, and lay each stuffed pepper in the large already greased pot.
  4. Mix together beef broth, and water, then pour in the pot over the peppers. add the bouillon cube, tomato sauce, and season to taste.
  5. Add potatoes and carrots in between and on top. Place bay leaf and turn the heat on high until it boils. Once it boils turn the heat on simmer/low, cover with a fitted lid and let it simmer for at least 45 minutes, preferably 50. Check if you need to add more water because the liquid will reduce.
  6. Once it's cooked, just mix quick roux-  flour, warm water, and tomato sauce. Mix until smooth. Then add smooth roux in the pot. Push down the peppers to slightly mix it, or you can shake the pot too to mix the roux with the sauce. It will become a thickener.


  • Bell peppers here are pretty huge, so I usually use 6 bell peppers and fill gaps with sweet (small) peppers.
  • I actually like small ones because they are tender and cook faster, although you can use any color or size. If you find smaller bell peppers then use more peppers.
  • Also, artisan mini sweet peppers are fantastic for this dish... Mini Sweet Peppers are a miniature version of the ordinary bell pepper so as I said you are more than welcome to use them. They are usually sold in the product in the bag, close to other regular peppers.
  • Stuff peppers are very good the next day or the day after. I place them in the airtight container with a fitted lid.
  • You can keep it in the fridge for up to 3 days, just reheat and heat.
  • If you are on LOW CARB, you could use cauliflower rice although I have not tried it before.

Made in A large pot with a lid:

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Cheese Stuffed Baked Sweet Peppers

Cheese Stuffed Baked Sweet Peppers

Happy beginning of the week! I am already looking forward to Friday, aren’t you, too? Again I’ve been busy in the kitchen making those quick and simple recipes that even my 10 years old can do it. In fact, last night all three of them were…

Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers are a tasty, easy and delicious meal idea. You can serve it as it is or with meat, poultry or fish. A perfect weeknight dinner. I have been digging around to find easy recipes to share such as this Vegetarian Stuffed Peppers.…

Potato Stuffed Peppers

Potato Stuffed Peppers

I simply like stuffed peppers, but I really love Potato Stuffed Peppers.

This is one of those quick and easy recipes. It goes well with any meat, fish or perhaps just like this.

Potato Stuffed Peppers

That being said, I am making them often. especially during summertime. Well, if you ask me, it is really an amazing side dish.

It is a very tasty combination of potatoes, peppers, and onion. It got a bit of spiciness from chili and ground black pepper.

Click here for more dinner ideas

In addition, it is almost magical once you take the first bite. However, it might just a sweet reminder of my childhood. Food that I have enjoyed while growing up.

Potato Stuffed Peppers

Certain food just brings back a flood of memories, and I love food memories rather than anything else in the world.

It just evokes a beautiful fuzzy feeling every time those dishes produce an amazing aroma in my very own kitchen.

We are talking about the burek, sarma, goulash, and so many other dishes that I love with my whole heart.

If you are pepper lover you might like my Cheese Stuffed Baked Sweet Peppers and Stuffed Peppers with ground beef and rice


I am glad to say that my kids really enjoy dishes that I grew up with as well.

Well, I guess if you cook at home for them they will miss that food after going to college or on a trip.

Hey, if you make these tasty Potato Stuffed Peppers or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance for your love and support!

Recipes you might like:






Easy recipes
Yield: SERVES 4

Potato Stuffed Peppers

Prep Time: 10 minutes
Bake Time: 50 minutes
Additional Roasting Time: 10 minutes
Total Time: 1 hour 10 minutes

Quick and tasty side dish recipe


  • 3 to 4 Bell Peppers, sliced lengthwise
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon oil


  • 2 to 3 Large Potatoes shredded, about 1 1/2 pound
  • 1 Yellow Onion shredded, 1/4 pound
  • 1 medium-size carrot
  • Salt to taste, OR Vegeta MSG-free seasoning to taste
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoon dried parsley
  • 2 tablespoons Olive oil

Topping and Garnish

  • 1 tablespoon Breakstone's Sour-Cream per each half of the pepper, optional
  • Few Sprinkles of Chili peppers
  • Za'atar
  • Chives


  1. Preheat the oven to 375 degrees Fahrenheit
  2. Wash peppers and cut in the halves; Take all the seeds out.
  3. Sprinkle with a bit of salt and just lightly drizzle oil over peppers, then place in the oven and bake for about 10 to 15 minutes. This will give peppers a head start.
  4. Meanwhile, peel and shred the potatoes, onion, and carrot.
  5. Add salt to taste, ground black pepper, dried parsley, and oil. Mix the filling until all combined and seasoned. Heat a skillet and saute potato mixture at medium-high heat for about 5 to 7 minutes. They need to be halfway done so keep mixing so it does not stick to the bottom of the skillet. Also, I like to splash just a bit of water at the end and cover. That way it will steam up a bit and cook faster.
  6. Take the peppers out of the oven and stuff them with the filling mixture until each half is full.
  7. Once you are done stuffing all the peppers, cover the baking pan with an aluminum foil for the first 10 minutes then remove the alum. foil and continue baking uncovered at 375 degrees for 40 minutes or until potatoes are completely done.
  8. Serve immediately with sour cream and garnish.


This can be stored in the airtight container for a few days. Just reheat and eat, however, it's better if served right away.

You can grill these stuffed peppers but it needs to be slightly hugged or wrapped with alum foil to prevent from burning. You can add/spread Sour Cream when you pull the potatoes out and bake for an additional 10 minutes.

Full Meal from the Grill

Full Meal from the Grill

— Using Kingsford Hardwood Pellets This post is sponsored by Kingsford. The opinion and text are mine. Cooking a whole family meal on the grill is not only a time-saver but also a very delicious way to prepare food. On top of that, you can create…

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan is an easy, tasty and very efficient as well as budget-friendly way to feed your family. On top of it, it is very delicious and nutritious. It goes perfectly with fish, poultry or any other meat or protein. Don’t you just…

Waffle Breakfast Board

Waffle Breakfast Board

Saving the Day with Danone® Products at Publix!

This post is sponsored by Danone North America. The opinions and text are all mine.

A Waffle Breakfast Board would not be complete without the signature sides of luscious fruits, yogurt, homemade granola, and jam.

Waffle Breakfast Board

My family loves a quick and easy meal, especially during the weekend, so we have been making some type of board every Saturday or Sunday.

This week we decided to create this graceful and gorgeous spread with the help of Danone. I was so enthralled by the way it turned out.

It is bright, tasty and popping with colors. There is truly something for everyone.

Danone has been a part of my family for a long time, and I continue to buy their products for myself all the time.

Their products are an amazing snack and are definitely a quick on-the-go breakfast, school, or work lunch essential.

Waffle Breakfast Board

With that being said, I’ve created many phenomenal desserts using Activia® and Two Good® yogurts, such as parfaits, making incredible salad dressing, using it in my baked goodies, and smoothies.

It is such a versatile product packed with delicious ingredients. I also picked up Stok® Cold Brew and So Delicious® Coconutmilk Creamer.

Tap here for more Breakfast and Brunch Recipes

Also, if you spend $20 on participating products you will receive a $5 Publix gift card and a chance to win the grand prize, a Vitamix Blender.


I love the Save the Day Stack the Savings promotion at Publix because everyone loves an amazing deal, and Publix definitely has it.

You can purchase so many delicious products that you likely already use, so check it out. Do not miss this excellent opportunity, because it is a great one!

In addition to my Waffle Breakfast Board in the morning, ifyou genuinely love a good iced coffee and silky creamer, Publix has your back.

Stok Cold Brew Coffee

Well, I need my coffee hot every single morning, but my college son adores his coffee iced, no exceptions, with a generous amount of creamer.

Most of the time when he is home, I get him excellent Stok Black Unsweetened cold brew coffee.

As well as a complementary sweetener such as the rich andcreamy coconutmilk creamer from So Delicious.

They are both qualifying products for the Save the Day Stack the Savings promotion at Publix.

Creamer from So Delicious

Nevertheless, this iced coffee and creamer naturally makean outstanding addition to our Waffle Breakfast Board!

Easy and Quick Salad Dressing

When it comes to lunch or dinner, one of my favorite multi-purpose salad dressings is this incredibly creamy dressing using Two Good plain low-fat yogurt.

I sincerely love it with romaine lettuce, radishes, and cherry tomatoes.

Salad with Yogurt Lemon Dressing

However, if you have some tomatoes and cucumbers, this dressing instantly makes one delicious salad. Perhaps use it to make a pasta salad.

Also, serve it on the platter with vegetables like peppers, carrots, cucumber, etc., you would be surprised how tasty it is.

Yogurt Lemon Dressing

  • 1/2 cup Two Good plain low-fat yogurt
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp lemon juice
  • 1 tsp garlic, minced
  • 2 tsp. dried parsley
  • 1/4 tsp black pepper
  • Salt to taste


Mix ingredients in one medium-size bowl. Set aside for about 15 minutes to allow all flavors to develop.

Waffle Breakfast Board

If you get inspired and make this Waffle Breakfast Board, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Waffle Breakfast Board
Yield: Makes about 8 Waffles

Waffle Breakfast Board

Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 1 minute
Total Time: 36 minutes

A waffle breakfast board would not be complete without the signature
sides of luscious fruits, yogurt, homemade granola, and jam. Enjoy my ultimate brunch board.



  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 Tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1 Tablespoon sugar
  • 1 2/3 cups milk
  • 2 eggs, mixed
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract

Other Board Essentials:

  • Fresh Fruit; berries, bananas, pineapple, grapes, kiwi, etc.
  • Yogurt; Two Good®, Dannon® Activia®, Dannon® Danimals®, etc.
  • Syrup and Preservatives; maple syrup, honey, berry jam.
  • Nuts, granola, cereals, etc.
  • Parfaits; part granola or cereals, part fruit and equal part yogurt.


  1. Preheat the waffle iron according to the manufacturer's instructions.
  2. In a bowl sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a second bowl use whisk or the electric mixer to beat together the
    egg yolks and sugar until sugar is completely dissolved and eggs have
    turned a pale yellow.
  4. Add melted butter and milk to the eggs and whisk to combine very well. Combine the
    egg-milk mixture with the flour mixture and whisk just until well blended. Do
    not over mix.
  5. In the third bowl beat the egg whites with an electric mixer until soft peaks form,
    few minutes or so.
  6. Gently fold egg whites into the waffle batter.
  7. Lightly brush butter on the waffle iron and pour enough batter in iron to just cover
    waffle grid.
  8. Close and cook as per manufacturer's instructions, until golden brown.


  1. If your waffles are large or regular size cut each waffle into 4 equal parts and place
    in the middle of the board.
  2. Place all the other products on the table into smaller serving bowls, around waffles.
  3. Make parfaits with granola, fruit, and yogurt using small glasses to showcase all the
    ingredients beautifully layered in the glass.
  4. Serve coffee, cream, as well as yogurts on the side as an option.
Roasted Cauliflower and Cheese

Roasted Cauliflower and Cheese

I could eat this delicious Roasted Cauliflower and Cheese probably every other day. Well, I like calling this Mac-flower and Cheese ’cause I used Cauliflower instead of macaroni. This recipe blew my Instagram account after food52 reshared my picture of Mac-flower and Cheese. Since I…